Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (<i>Ctenopharyngodon Idella</i>)

Shah Muazzam; Apu Saha; Aktaruzzaman; Umme Hani; Mohibul Hasan; Abu Sayeed

doi:doi:10.11648/j.ijfsb.20230803.14

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Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)

Shah Muazzam, Apu Saha, Aktaruzzaman, Umme Hani, Mohibul Hasan, Abu Sayeed

Published in International Journal of Food Science and Biotechnology (Volume 8, Issue 3)

Received: 25 June 2023 Accepted: 13 July 2023 Published: 5 August 2023

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Abstract

The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.

Published in	International Journal of Food Science and Biotechnology (Volume 8, Issue 3)
DOI	10.11648/j.ijfsb.20230803.14
Page(s)	50-57
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Shelf Life, Fish Sticks, Grass Carp, Storage Duration, Sensory Characteristics, Microbial Changes

References

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[2]	FAO, 2016. The state of world fisheries and aquaculture: Contributing to Food Security and Nutrition for All. Fisheries and Aquaculture Department, Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy Gopakumar K 1997: Tropical fishery products. Science Publication Inc. Enfield USA pp. 190.
[3]	Vanitha, M., Dhanapal, K., Sravani, K., Reddy, G. V. S., 2013: Quality evaluation of value-added mince-based products from catla (Catla catla) during frozen storage. International Journal of Science Environment and Technology, 2 (3), 487-501.
[4]	Akter MS, Islam N, Reza MS, Shikha FH, Kamal M 2013: Quality evaluation of fish ball prepared from frozen stored striped catfish. Journal Agroforestry and Environment, 7 (1), 7-10.
[5]	Yerlikaya P, Gokoglu N, Uran H 2005: Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research Technology 2 (20) 287-291.
[6]	Unnevehr, L. J., 2000. Food safety issues and fresh food product exports from LDCs. Agric. Econ. 23 231-240. Vanitha M 2011: Development of value-added products from catla (Catla catla) and its quality evaluation, MSc Thesis, Sri Venkateswara Veterinary University, Tirupati.
[7]	ADB, 2005. An evaluation of small-scale freshwater rural aquaculture development for poverty reduction. Operations Evaluation Department, Asian Development Bank, Manila, Philippines.
[8]	Hasan M. M., Sumon, K. A., Siddiquee, M. A. M., Rashid, H., 2022. Thiamethoxam affects the developmental stages of banded gourami (Trichogaster fasciata). Toxicology Reports, 9, 1233-1239.
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[11]	Hasan M. M, Hasan, K., Khayer, A., 2019. Extraction Optimization and Quantification of Chymotrypsin Inhibitors from Cyanobacterium Microcystis aeruginosa NIVA Cya43 Using LC/MS. American-Eurasian Journal of Toxicological Sciences, 11 (1), 21-28.
[12]	Hasan M. M, Hasan, M. M., Uddin, M. H. Sumon, K. A., Amin, A., Rashid, H., 2021. Histopathological alterations in the gills of banded gourami (Trichogaster faciata) exposed to thiamethoxam. Bangladesh Journal of Fisheries, 33 (1), 49-56.
[13]	Hasan M. M, Sarker, B. S., Nazrul, K. M. S., Rahman, M. M., Mamun, A. A., 2012. Marketing channel and export potentiality of freshwater mud eel (Monopterus cuchia) of Noakhali region in Bangladesh. International Journal of Life Sciences Biotechnology and Pharma Research, 1 (3), 226–233.
[14]	Mian M. S., Hasan, M. M., Khayer, A. Habib, M. A., 2019. Effects on the Growth Performance and Survival Rate of Pangasius hypophthalamus in Different Feeding Rate of Complete Diet. Middle-East Journal of Scientific Research, 27 (1), 39–54.
[15]	Khan M. A., Hasan, M. M., Sumon, K. A., Rashid, H., 2020. Culture of freshwater zooplankton Daphnia magna fed with different feed combination. Bangladesh J. Fish, 32 (1), 55-59.
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APA Style

Shah Muazzam, Apu Saha, Aktaruzzaman, Umme Hani, Mohibul Hasan, et al. (2023). Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). International Journal of Food Science and Biotechnology, 8(3), 50-57. https://doi.org/10.11648/j.ijfsb.20230803.14

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ACS Style

Shah Muazzam; Apu Saha; Aktaruzzaman; Umme Hani; Mohibul Hasan, et al. Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). Int. J. Food Sci. Biotechnol. 2023, 8(3), 50-57. doi: 10.11648/j.ijfsb.20230803.14

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AMA Style

Shah Muazzam, Apu Saha, Aktaruzzaman, Umme Hani, Mohibul Hasan, et al. Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). Int J Food Sci Biotechnol. 2023;8(3):50-57. doi: 10.11648/j.ijfsb.20230803.14

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@article{10.11648/j.ijfsb.20230803.14,
  author = {Shah Muazzam and Apu Saha and Aktaruzzaman and Umme Hani and Mohibul Hasan and Abu Sayeed},
  title = {Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {3},
  pages = {50-57},
  doi = {10.11648/j.ijfsb.20230803.14},
  url = {https://doi.org/10.11648/j.ijfsb.20230803.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230803.14},
  abstract = {The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.},
 year = {2023}
}

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TY  - JOUR
T1  - Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)
AU  - Shah Muazzam
AU  - Apu Saha
AU  - Aktaruzzaman
AU  - Umme Hani
AU  - Mohibul Hasan
AU  - Abu Sayeed
Y1  - 2023/08/05
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230803.14
DO  - 10.11648/j.ijfsb.20230803.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 50
EP  - 57
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230803.14
AB  - The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.
VL  - 8
IS  - 3
ER  -

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Author Information

Shah Muazzam

Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
Apu Saha

Department of Fisheries, Ministry of Fisheries and Livestock, Dhaka, Bangladesh
Aktaruzzaman

Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
Umme Hani

Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
Mohibul Hasan

Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh, Bangladesh
Abu Sayeed

Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh

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Plain Text BibTeX RIS

APA Style

Shah Muazzam, Apu Saha, Aktaruzzaman, Umme Hani, Mohibul Hasan, et al. (2023). Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). International Journal of Food Science and Biotechnology, 8(3), 50-57. https://doi.org/10.11648/j.ijfsb.20230803.14

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ACS Style

Shah Muazzam; Apu Saha; Aktaruzzaman; Umme Hani; Mohibul Hasan, et al. Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). Int. J. Food Sci. Biotechnol. 2023, 8(3), 50-57. doi: 10.11648/j.ijfsb.20230803.14

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AMA Style

Shah Muazzam, Apu Saha, Aktaruzzaman, Umme Hani, Mohibul Hasan, et al. Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella). Int J Food Sci Biotechnol. 2023;8(3):50-57. doi: 10.11648/j.ijfsb.20230803.14

Copy | Download

@article{10.11648/j.ijfsb.20230803.14,
  author = {Shah Muazzam and Apu Saha and Aktaruzzaman and Umme Hani and Mohibul Hasan and Abu Sayeed},
  title = {Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {3},
  pages = {50-57},
  doi = {10.11648/j.ijfsb.20230803.14},
  url = {https://doi.org/10.11648/j.ijfsb.20230803.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230803.14},
  abstract = {The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)
AU  - Shah Muazzam
AU  - Apu Saha
AU  - Aktaruzzaman
AU  - Umme Hani
AU  - Mohibul Hasan
AU  - Abu Sayeed
Y1  - 2023/08/05
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230803.14
DO  - 10.11648/j.ijfsb.20230803.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 50
EP  - 57
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230803.14
AB  - The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.
VL  - 8
IS  - 3
ER  -

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